Vegetable Medley with Salsa Dip
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Ingredients
- 2 carrots (cut into 3-inch sticks)
- 2 celery stalks (cut into 3-inch sticks)
- 1 cup bell pepper (green or other color)
- 1 cup sour cream, fat free
- 1 cup fresh salsa (see recipe below)
- 1 lime (juiced)
- 2 tomatoes (chopped)
- 1/2 onion (chopped)
- 3 jalapeno chiles (finely chopped, seeded if desired)
- 1/4 cup cilantro (chopped fresh)
- 1/4 teaspoon salt
Instructions
- Wash hands with soap and water.
- Arrange vegetables on a platter.
- In a small bowl, mix sour cream and salsa. Serve.
- In a medium bowl, mix lime juice, tomatoes, onions, jalapeño chiles, cilantro, and salt.
- Store salsa in refrigerator for up to three days in a covered plastic or glass container.
Nutrition
| Calories | 102 |
|---|---|
| Protein | 4 g |
| Total Fat | 0 g |
| Saturated Fat | 0 g |
| Cholesterol | 6 mg |
| Sodium | 545 mg |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: California 5 A Day, It’s So Easy Contra Costa Health Services